Lentil Salad Italiano

Yet another lentil recipe from my 'must-fix' list. Originally from the "Lean, Luscious, and Meatless" Cookbook. I have never used the pimentos and usually add in some rosemary and thyme. I also typically use olive oil as I prefer the richer taste in this salad. Great with a green salad and loaf of bread for a full meal or as one of a variety of offerings on a salad bar or brunch. I tend to make up a batch of it and eat from it for several days, sometimes even in pita!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  cup lentils, uncooked
• 3  cups water
• 1  bay leaf
• 2  tablespoons  oil
• 3  tablespoons wine vinegar
• 1⁄2 cup  minced onion
• 1⁄2 cup  shredded carrot
• 1 (4 ounce) jar pimientos, drained (optional)
• 1  teaspoon dried basil
• 1⁄4 teaspoon garlic powder

Directions

1. Bring lentils, water, and bay leaf to boil in med saucepan.
2. Reduce heat to low and simmer, covered, for 25 min or until lentils are just beginning to soften.
3. Drain and remove bay leaf.
4. Combine with remaining ingredients; mix well.
5. Chill several hrs or overnight; stir well.